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On-Grounds Pastrami Veal with Onion Chutney Recipe

Initially, pastrami was prepared from beef: salted meat, and then smoked. I suggest a light version of veal stewed in a slow cooker.

Servings

Cook Time

120minutes

Servings

Cook Time

120minutes

Ingredients

Instructions

This recipe consists of 3 stages and, ideally, is prepared within 2 days, but we still speed up the process and cook it for 6-7 hours 🙂 Step 1: we will need a piece of veal and brine (500 ml. warm water, a mixture of sea salt and pepper) We lower our meat into the brine and put it in the refrigerator for at least 2 hours, and ideally for a day.
Step 2: Prepare the marinade – mix olive oil (2 tablespoons), truffle paste with parmesan, paprika and brown sugar until smooth. We will take our meat out of the brine, wipe it clean and put it in the marinade.
Completely lubricate the meat with marinade, wrap it in plastic wrap and send it to the refrigerator for at least 2 hours, preferably 6-7.
Step 3: brush the bowl of the slow cooker with olive oil, put 2 types of onions, cut into half rings, on it and sprinkle with brown sugar.
We spread our meat on top and put the bowl in a slow cooker.
Select the extinguishing program – 1: 30 minutes. After 30 minutes, I turned the meat over so that it turned golden on all sides, and left it for another 30 minutes. For my piece of meat, it was enough for 1 hour.
The finished meat can be served both warm and cold. It has acquired a delicate sweet taste and caramel crust, and sweet onions will perfectly complement it with a lettuce leaf and a grain bun.
Bon appetit!